Double-Grilled Antipasto Sandwiches
These gooey sandwiches get double-grilled: the prosciutto-wrapped provolone is grilled first before being sandwiched on grilled baguette. “In a pinch, I’ll use Polly-O string cheese instead of provolone,” says Grace Parisi.
Mortadella and Cheese Panini
To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty filling.
Oregon Tuna Melts
Approaching tuna-melt perfection, Tommy Habetz’s sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.
Grilled Cheddar and Ham with Apple and Chutney Sandwiches
The mango chutney adds a delicious sweetness.
Open-Face Grilled Eggplant Sandwiches
A smoky version of eggplant Parmesan.
Chicken Parmesan Heros
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
This decadent take on eggs Benedict includes scrambled eggs “with anything and everything.”
Ham and Gruyère French Toast Sandwiches
Pairing Suggestion: Smoky, salty ham and sweet, nutty Gruyère are perfectly complemented by the contrasting fruity, tart character of a dry or off-dry Riesling.
Beef, Broccoli Rabe and Provolone Panini
This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.
Seared Pork and Pickled Eggplant Panini
Make-ahead Tip: The pickled eggplant can be stored overnight at room temperature in an airtight container.
Four Cheese Panini
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.
The New American Grilled Cheese
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: “After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it’s just not right.”
These bite-size ham-and-cheese sandwiches are miniature versions of the Croque Meurice that Michelin three-star chef Yannick Alléno serves exclusively at Le Meurice hotel’s chic Bar 228.
Grilled Fontina, Mushroom, and Sage Sandwiches
This great sandwich has nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.
Brussels Sprouts and Smoky Onions on Cheddar Toast
Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they’re soft, sweet and rich in flavor.
Eggplant, Fontina and Tomato Panini
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
“Anything herby or vegetabley is usually great with Sauvignon Blanc,” says F&W’s Marcia Kiesel, since the wine often has an herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the toasty flavors.
Artichoke and Prosciutto Panini
Tomato, Prosciutto and Gruyère Sandwiches
Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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